Place potato chunks and onion in a blender or food processor, add some water to puree until smooth.

Place a mesh strainer over a bowl to drain the water from the pureed potatoes for about 10 minutes.

Remove the strainer and dump out the liquid, leaving the thicker potato mixture behind. Add salt and garlic chives to the potato mixture.

Heat a skillet with two tablespoons of vegetable oil over medium heat. Add half of the batter and spread it evenly into a round shape.

Reduce the heat to medium-low, and cook until the bottom is light golden brown, about 2 to 3 minutes on each side. Repeat with remaining batter.

Serve hot with the dipping sauce.